Main Course -- Grilled Ginger-Orange Tuna
6 - 8 tuna steaks
Two thirds cup dry sherry
Two thirds cup extra virgin olive oil
Two thirds cup soy sauce
One quarter cup orange juice
4 cloves garlic, minced
3 Tbsp. fresh ginger, grated
2 Tbsp. orange peel, grated
Lemons and limes, sliced for garnish
Combine sherry, olive oil, soy sauce, orange juice, garlic, ginger and orange peel to create the marinade. Place tuna steaks in the marinade and refrigerate for several hours. Grill over medium-high heat for 5 - 8 minutes per side. You want to be careful not to overcook the fish. Serve with lemon and/or lime wedges. We try to cook our tuna so that the middle is still pink. Some people might have a problem with this so you may want to ask your guests how they would like their tuna cooked.
The Skinny: This recipe is very healthful and you really don’t need to change a thing.
Baby Spinach with Raspberry Vinaigrette
6 cups baby spinach
One half cup goat cheese, crumbled
1 pint fresh raspberries
One quarter cup sliced almonds
2 cups olive oil
2 cloves garlic, minced
Two thirds cup raspberry vinegar
1 tsp. dry mustard
1 Tbsp. shallots, finely chopped
Salt and pepper to taste
Combine spinach, goat cheese, raspberries and almonds in a large bowl. In a cruet, combine olive oil, garlic, raspberry vinegar, dry mustard, shallots and salt and pepper and shake well. Pour dressing over salad and toss just before serving.
The Skinny: Goat cheese is better for you than most other cheeses so you are already ahead of the game with this recipe. The raspberries add some sugar to the dressing but not enough to worry about.